Ingredients

1 tbs (20g) red curry paste

1 cup (250ml) vegetable stock

1⁄4 cup (65ml) coconut milk, tinned

200g cauliflower cut into florets

300g firm tofu cubed

60g green beans trimmed & halved

80g rice vermicelli

4 sprigs of fresh coriander roughly chopped

1 lime halved

Method

1. Heat a medium non-stick saucepan over medium heat. Add curry paste and cook for 1-2 minutes until fragrant.

2. Add stock, coconut milk, cauliflower and tofu and gently stir to combine. Cover with lid and cook for 7-8 minutes, then add the green beans and cook for another 4 minutes until vegetables are just tender.

3. Meanwhile, cook rice vermicelli according to packet instructions and drain.

4. Divide noodles and curry between bowls and top with coriander and a squeeze of lime to serve.

Nutritional Information

Energy (kJ) 1880

Energy (cals) 449

Protein 26.9g

Fat 18.3g

Sat. Fat 6.5g

Carbs 38.5g

Sugar 4.2g

Fiber 11.9g